Proteon Milk

Quantify the content of milk in your laboratory with an ELISA test using an easy and quick sample extraction.

 

Do you want to validate your cleaning processes?
Are you thinking of doing allergen control but you do not know how to approach it?
Do you have many products to analyse and need quick results?
Do you have doubts about heating processing affecting your testing?

 

HOW DOES IT HELP YOU?

 

Proteon Milk allows to quantify the content of milk in any kind of food sample in 30 or 90 minutes. Thus, you could comply with your quality requirements within the appropriate time. Concentration values will let you estimate the risks of your product against the VITAL criterion.

MATRIX
WORKING SURFACES

FOOD

RINSE WATER

APPLICATIONS AND USERS
FOOD INDUSTRY

LABORATORY

ASSAY PROCEDURE

1. Sample extraction:

A) 2g+20ml / 15min at 60ºC
B) Swab

2. Assay:

Add sample 30 min at room temp.
Add conjugate 30 min at room temp.

3. Results:

Photometrical reading at 450 nm

TEST PRINCIPLE

Proteon Milk is an ELISA sandwich for the detection of milk, based on the binding of β-lactoglobulin, present in the samples or standards, to a specific antibody immobilized onto the surface of the wells. This specific binding can be visualized later by applying an enzyme-antibody conjugate. The enzyme will react with a specific substrate and a colorimetric substrate will develop. The quantity of β-lactoglobulin in the sample or standard will be directly proportional to the intensity of colour in the final product.

TECHNICAL DATA

El LOD y LOQ y ()
Proteon Milk:

  • Limit of detection: 0.04 ppm of β-lactoglobulin; equivalent to 0.4 ppm of milk proteins.
  • Limit of quantification: 0.05 ppm of β-lactoglobulin; equivalent to 0.5 ppm of milk proteins.
  • Assay time: 90 min.

Proteon Milk 30:

  • Limit of detection: 0.02 ppm of β-lactoglobulin; equivalent to 0.2 ppm of milk proteins.
  • Limit of quantification: 0.06 ppm of β-lactoglobulin; equivalent to 0.6 ppm of milk proteins.
  • Assay time: 30 min.

 

Validations:

Internal validation following International guidelines:
Appendix M: Validation Procedures for Quantitative. Food Allergen ELISA Methods: Community Guidance and Best Practices. AOAC 2012 (http://www.eoma.aoac.org/app_m.pdf).

Appendix F: Guidelines for Standard Method Performance Requirements. Official Methods of Analysis (2016), AOAC INTERNATIONAL, Rockville, MD, USA (http://www.eoma.aoac.org/app_f.pdf)
Standard Method Performance Requirements (SMPRs®) for Detection and Quantitation of Selected Food Allergens. AOAC SMPR 2016.002. AOAC INTERNATIONAL, Rockville, MD, USA (https://www.aoac.org/aoac_prod_imis/AOAC_Docs/SMPRs/SMPR%202016_002.pdf).
Standard Method Performance Requirements (SMPRs®) for Quantitation of Milk by ELISA-Based Methods. AOAC SMPRs® 2018.003 (https://www.aoac.org/wp-content/uploads/2019/09/SMPR2018_009.pdf)

Galan-Malo et al. (2017) Detection of egg and milk residues on working surfaces by ELISA and lateral flow immunoassays test. Food Control (74) 45-53.

Supporting bibliography for validation of antibodies and extraction methods of food samples:

de Luis et al. (2007) Development of two immunoassays formats to detect β-lactoglobulin. Influence of heat treatment of β-lactoglobulin immunoreactivity and assay applicability in processed food. Journal of Food Protection, 70(7)1691-1697.

de Luis et al. (2008) Evaluation of indirect competitive and double antibody sandwich ELISA tests to determine β-lactoglobulin and ovomucoid in model processed foods. Food and Agricultural Immunology, 19: 339-350.

 

Legislation:

Reglamento (UE) No 37/2010

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